Re: [goodfood4u] Adding bacteria back to UP milk?

[Guest guest]

I guess we have no other solution but to have organic farmers locally and these are becoming so few.Has anyone ever used ultrasonication to kill pathogens in dairy products?

Thanks,

Blake

 

Good question Blake.

 

There is already talk in the dairy industry of using Ultra-filtration for " raw milk. "   Ultra-filtration means passing the milk through a series of high-tech membranes to filter out bacteria and unwanted sediments, without the need for heat.

 

Mark McAfee said that on his recent trip to Europe, he found out that they already do this in France for a commercial fluid " lait cru " (raw milk).  Raw milk is commingled from numerous farms in a single co-op.  The cream is spun out of the milk and then pasteurized, while the skim fraction undergoes ultra-filtration.  The cream and skim are then mixed back together and bottled.

 

Of course, I would consider this to be a far cry from true raw milk.

 

I think any legislation that we promote in Wisconsin should include a definition or name protection of " certified raw milk " as milk which has not undergone any standardization, pasteurization, homogenization, filtration, ultra-filtration, or other processing, regardless of whether it has technically met the legal definition of pasteurization.

 

There are many industrialized American cheesemakers who thermally treat their milk at sub-pasteurization temperatures, and go on to call this cheese " raw milk cheese. "   In the eyes of the state they are correct, since it has not legally been pasteurized it is considered raw milk and they must age the cheese 60 days.  But I think we can all agree this is highly misleading to consumers, and only TRUE raw milk cheese should be allowed to bear the label.  Anything else is merely " non-pasteurized. "

 

I don't think it is enough to merely fight for the legalization of raw milk, we must also seek to protect the identity of raw milk and raw milk cheese from commercially produced immitators.

 

-Bill

[Guest guest]

Ok Bill,

You are off my " ignorant people " list. LOL Sometimes, not being able to read

the intent behind the text, its ultimate meaning is lost in the translation. I

am usually a lurker, but sometimes my indignation reaches a peak where I am

consumed by the need to respond. Thank you for clarifying your meaning. No

harm, no foul.... Happy Cheesemaking!

Carol

>

> > Bill,

> >

> > As a non-industrialized local producing cheesemaker, you are under the

> > impression that all cheeses are the same.

> >

> > Mesophilic cultured cheese requires around 80 degrees to 90 degrees for the

> > cultures to activate. Thermophilic culture require temps to be higher, but

> > still well below pasteurized.

> >

> > If you want to stick to an acidified fresh cheese that uses lemon juice, be

> > my guest, but you are missing out on the many RAW cheeses aged or otherwise.

> >

> > The aging process creates a " bloom " on the rind that develops flavors into

> > the cheese that makes the cheese so wonderful. I am now aging a hard goat

> > gruyere type of cheese. This is made with thermophilic culture (heated to

> > 115 degrees to activate the culture), held at that temp while curds are cut

> > to release more whey, pressed for 24 hours, and then sent to the cheese

> > cave, where it is soaked for 24 hours in brine, pulled out to dry, then

> > wiped and rotated every other day for the next 6 months! For a true

> > delight, it will continue this wiping once a week for another YEAR!

> >

> > This is still a raw cheese, made with fresh raw goat's milk within one hour

> > of milking. It is an insult to be referenced to this ART as a commercial

> > imitator.

> >

> > Carol s

> > Slow Turtle Farm

> > Eustis, FL

> >

> >

> >

> > > There are many industrialized American cheesemakers who thermally

> > > treat their milk at sub-pasteurization temperatures, and go on to call

> > this

> > > cheese " raw milk cheese. " In the eyes of the state they are correct,

> > since

> > > it has not legally been pasteurized it is considered raw milk and they

> > must

> > > age the cheese 60 days. But I think we can all agree this is highly

> > > misleading to consumers, and only TRUE raw milk cheese should be allowed

> > to

> > > bear the label. Anything else is merely " non-pasteurized. "

> > >

> > > I don't think it is enough to merely fight for the legalization of raw

> > milk,

> > > we must also seek to protect the identity of raw milk and raw milk

> > > cheese from commercially produced immitators.

> > >

> > > -Bill

> > >

> >

> >

> >

> >

> > ------------------------------------

> >

> > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

> > Visit our Raw Dairy Files for a wealth of information!

> > http://groups.yahoo.com/group/RawDairy/files/

> >

> > Archive search: http://onibasu.com

> >

> >